Smoked-Fish Dip

Recipe adapted from Chris Shepherd of Underbelly, Houston, TX.

½ cupMayonnaise, or wasabi mayonnaise
½ cupSour cream
1 tablespoonHorseradish
1 tablespoonWorcestershire sauce
2 tablespoonsMendocino Mustard, Hot & Sweet
1 teaspoonSmoked paprika
2Lemons, zest and juice
2 tablespoonsTabasco sauce
1 teaspoonCayenne powder
3Green onions, thinly sliced (white and green parts)

1 stalkCelery, finely diced
½ Jalapeņo pepper, minced
½ mediumYellow onion, finely diced
1 poundSkinned and flaked smoked white fish
To tasteSalt and pepper
Saltine crackers
1 tablespoonFinely chopped chives, for garnish

 

In a large bowl, stir together the mayonnaise, sour cream, horseradish, Worcestershire, mustard, paprika, juice and zest from lemons, Tabasco sauce and cayenne.

Stir in the green onions, celery, jalapeņos and yellow onion.

Using a rubber spatula, gently fold in the white fish until well combined.

Season with salt and pepper.

Serve with Saltine crackers and garnish with chives.

Yield: 4 to 6 servings.


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